Processed rice flour seems endless. This flour can be transformed into various snacks, ranging from sweet to savory flavors.
Nah, If you are interested in making processed dishes from rice flour, you can try the following recipe for processed rice flour at home. Everything is presented in full, from the ingredients to how to make it. So No need to fear failure, deh!
1. Nagasari
Ingredients:
Horn bananas, cut into pieces – 3 pieces
Coconut milk, from 1 coconut – 2 liters
Rice flour – 500 grams
Granulated sugar – 250 grams
Salt – 1 tbsp
Pandan leaves – 2 pieces
Banana leaves, for wrapping – to taste
Oil, for greasing – to taste
How to make:
- Cut the banana into 2 cm long pieces then steam until cooked. Lift and drain.
- In a saucepan, boil coconut milk, sugar, salt and pandan leaves until boiling. Turn off the heat and let it sit until warm.
- Add the rice flour little by little, stirring until the flour dissolves.
- Turn the heat back on then cook over low heat, stirring continuously until thick and smooth. Lift.
- Take 1 banana leaf. Brush with a little oil.
- Add enough porridge mixture. Place a slice of banana in the middle. Cover again with the porridge mixture. Wrap the banana leaves into a flat shape like tempeh. Fold both ends and turn them under (overlapped). Do this until the dough runs out.
- Steam the nagasari for 20 minutes until cooked. Lift.
- Ready to be served.
Tips
You can adjust the amount of granulated sugar if you like it sweet or prefer it savory.
2. Yellow Pumpkin Talam Cake
Ingredients:
Yellow Layer:
Yellow pumpkin, steamed – 300 grams
Sago flour – 50 grams
Rice flour – 50 grams
Granulated sugar – 100 grams
Egg – 1 item
Salt – 1/2 tsp
Vanilla powder – 1 tsp
Coconut milk – 250 ml
Oil, for greasing the mold – to taste
Talam cake mold – to taste
White Layer:
Coconut milk – 300 ml
Rice flour – 50 grams
Sago flour – 25 grams
Salt – 1/2 tsp
How to make:
Yellow Layer:
- Heat a steamer or steamer pan. Set aside.
- Prepare a tray cake mold. Brush the inside with oil. Set aside.
- Combine all ingredients then blend until evenly mixed. Pour the mixture into the tray cake mold as much as 2/3 of the height of the mold.
- Steam the cake for 20 minutes.
White Layer:
- In a container, mix all the ingredients and stir until smooth.
- Pour the mixture onto the yellow layered tray cake that has been steamed first. Pour until the mold is full.
- Steam the cake again for 10 minutes. Lift.
- Ready to be served.
Tips
- Do not forget to heat the boiler or steamer before use.
- Cover the pan lid with a clean cloth so that water doesn’t drip onto the cake.
- Use medium heat when steaming so that the surface of the cake doesn’t get bumpy.
3. Rice Layer Cake
Ingredients:
Rice flour – 200 grams
Sago flour – 200 grams
Granulated sugar – 200 grams
Salt – 1 tsp
Coconut milk – 1 liter
Pandan leaves, torn – 3 pieces
Kaffir lime leaves, torn – 3 pieces
How to make:
- Cook the coconut milk, pandan leaves and lime leaves while stirring until it boils.
- Remove, cool.
- Stir well the rice flour, sago flour, salt and sugar.
- Add and pour the coconut milk into the mixture above, little by little until the coconut milk runs out, while continuing to stir until it becomes a runny mixture and doesn’t have lumps.
- Divide the dough into 3 parts, add pink, green food coloring and leave one part white.
- Prepare a baking pan measuring 18x18x8cm, grease it with a thin layer of vegetable oil.
- Put the baking sheet in a hot steamer or steamer, then pour in the white mixture, approximately 100 ml. Steam for 10 minutes.
- Pour 100 ml of pink mixture, steam for 10 minutes.
- Pour in 100 ml of green mixture, steam for 10 minutes.
- Repeat the three steps above. And so on until the mixture runs out and beautiful alternating colors are obtained.
- After the mixture is finished, finally steam for 20 minutes.
- Remove from the steamer, let it cool.
- Remove the cake from the pan, cut into pieces according to taste. Serve.
Tips
- You can replace coconut milk with milk or use instant coconut milk, with the same amount.
- You can omit the use of pandan leaves and lime leaves if you don’t like the aroma they produce.
- Wrap the lid of the steamer or steamer using a clean cloth first, so that water doesn’t drip onto the cake when it’s steamed.
4. Putu Mayang
Ingredients:
Rice flour – 200 grams
Salt – 1 tsp
Coconut milk – 500 ml
Sago flour – 75 grams
Oil for greasing banana leaves – 1 tbsp
Red coloring – 1/2 tsp
Green coloring – 1/2 tsp
Sauce Ingredients:
Brown sugar, finely combed – 200 grams
Granulated sugar – 2 tbsp
Coconut milk – 500 ml
Pandan leaves – 1 sheet
How to make:
- Mix rice flour, sugar, salt and coconut milk, stir well. Cook over low heat while stirring until lumpy. Lift. Let it warm then add sago flour, knead until evenly mixed.
- Divide the dough into 3 parts. One part is dyed red, one part is given green dye, and one part is left white.
- Put 2 tablespoons of mixture into the putu mayang mold. Press it on a banana leaf that has been smeared with oil. Steam for 20 minutes in a hot steamer. Lift. Serve with the sauce.
- How to make sauce: boil all ingredients then strain, ready to serve.
Tips
Cover the steamer and cover with a clean cloth, just medium heat when steaming the putu mayang, open the lid of the steamer a little so that the putu mayang doesn’t expand too much.
5. Brown Sugar Cucur Cake
Ingredients:
Rice flour – 250 grams
Wheat flour – 200 grams
Brown sugar, thin comb – 100 grams
Granulated sugar – 50 grams
Salt – 1/4 tsp
Pandan leaves – 2 pieces
Water – 450 ml
Frying oil – enough
How to make:
- Boil water with brown sugar, granulated sugar, and pandan leaves until it boils and the sugar dissolves. Remove and strain and let warm.
- In a bowl, mix rice flour, wheat flour and salt until smooth.
- Pour 250 ml of the warm sugar solution into the flour mixture, while kneading the dough using your hands. Once the dough has a lump, continue kneading for 10 minutes.
- Pour in the remaining sugar water while continuing to knead. The batter will be a little runny. Pat the dough with the palm of your hand for 15 minutes. Cover the dough/container and let it rest for 2 hours.
- Heat plenty of oil in a deep frying pan.
- Take 1 tablespoon of vegetable mixture then pour and fry in hot oil. Leave it until it expands and fibers form on the surface of the cake. Lift then drain.
- Ready to be served.
Tips
- When scooping up the cake mixture when it is ready to be fried, stir it to the bottom of the container first so that the flour that settles can be mixed evenly.
- When frying, drizzle the cake with hot oil so that it expands and cooks evenly.
- You can add the amount of sugar according to your taste for sweetness level.
6. Ice Gempol Pleret
Ingredients:
Rice flour – 75 grams
Tapioca flour – 15 grams
Granulated sugar – 1 tbsp
Salt – 1/8 tsp
Hot water – 75 ml
Food coloring – enough
Coconut milk sauce:
Coconut milk – 400 ml
Granulated sugar – 100 grams
Pandan leaves – 1 sheet
Salt – 1/8 tsp
Sweetened condensed milk – 70 ml
Ice cubes as needed
How to make:
- Mix and stir well the rice flour, tapioca flour, sugar and salt.
- Gradually pour in hot water, stir well and knead until smooth, then divide into 3 colors according to taste.
- Form a flat round, press the middle.
- Boil until the mixture expands and is cooked. Drain well.
- Bring coconut milk, sugar, pandan leaves and salt to a boil while continuing to stir.
- Once slightly warm, add the sweetened condensed milk and bring to a boil again.
- Serve while cold with additional ice cubes.
Tips
- When boiling the mixture, make sure the water is completely boiling.
- Boil the mixture until cooked, so it doesn’t smell like flour.
7. Shrimp Dent
Ingredients:
Wet prawns, heads removed – 150 grams
Rice flour – 125 grams
Tapioca flour – 25 grams
Egg – 1 item
Lime leaves, remove the bones and finely slice – 8 pieces
Medium coconut milk – 300 ml
Salt – 3/4 tsp
Oil, for frying – to taste
Ground spices:
Garlic – 3 cloves
Candlenuts, roasted – 3 items
Coriander, roasted – 1/2 tbsp
Kencur – 1 segment
How to make:
- In a container, mix rice flour, tapioca, eggs, salt and coconut milk to taste first. Stir well until there are no lumps.
- Add the ground spices, sliced lime leaves, and remaining coconut milk little by little. Mix well until you have a medium-thick dough.
- Heat a lot of oil.
- Use a ladle to scoop up the dent dough. Add enough shrimp. Pour the mixture slowly over the edge of the pan. Drizzle with hot oil until the dent comes off and falls into the pan. Fry until cooked brown and crispy. Lift and drain. Do this until the dough runs out.
- Ready to be served.
8. Peanut Rempeyek
Ingredients:
Peanuts, coarsely chopped – 250 grams
Rice flour – 200 grams
Cornstarch – 50 grams
Eggs, beaten – 1 egg
Lime leaves, thinly sliced – 10 pieces
Water – 300 ml
Frying oil – enough
Ground spices:
Garlic – 3 cloves
Candlenut – 1 item
Coriander – 1/2 tsp
Salt – 1 tsp
Broth powder – 1/2 tsp
How to make:
- In a container, add rice flour, cornstarch, eggs, lime leaves, water and ground spices. Stir well.
- Heat a lot of frying oil.
- Take a spoonful of vegetable mixture and add enough nuts.
- Pour the mixture to the edge of the pan. Douse it with hot oil until it comes off. Repeat until 1 pan contains 4-5 eggs. Fry until cooked, brownish yellow and crispy. Repeat until all the batter is used. Lift and drain.
- Ready to be served.
9. Anchovy peanut brittle
Ingredients:
Medan anchovies – 50 grams
Rice flour – 125 grams
Tapioca flour – 25 grams
Egg – 1 item
Lime leaves, remove the bones and finely slice – 8 pieces
Medium coconut milk – 300 ml
Salt – 3/4 tsp
Oil, for frying – to taste
Ground spices:
Garlic – 3 cloves
Candlenuts, roasted – 3 items
Coriander, roasted – 1/2 tbsp
Kencur – 1 segment
How to make:
- Rinse the anchovies with water then drain.
- In a container, mix rice flour, tapioca, salt, eggs and coconut milk (as needed first). Stir well until there are no lumps.
- Add the ground spices, sliced lime leaves, and remaining coconut milk little by little. Stir well until it becomes a medium-thick dough.
- Heat a lot of oil.
- Take 1 tablespoon of the mixture. Add enough anchovies then pour the mixture on the edge of the pan. Drizzle with hot oil until the mixture sinks into the oil. Fry until crispy. Lift and drain.
- Ready to be served. Or store it in an airtight container/jar so it stays crunchy.
Tips
Pay attention to adding salt because the anchovies are already salty.
10. Marrow Porridge
Ingredients:
Rice flour – 100 grams
Coconut milk, from 1/2 fresh coconut – 800 ml
Salt – 1 tsp
Pandan leaves, torn and knotted – 2 pieces
Brown Sugar Sauce:
Brown sugar, comb – 150 grams
Water – 200 ml
Ginger, roasted and crushed – 1 segment
Pandan leaves, summed – 1 sheet
How to make:
- Dissolve the rice flour with some coconut milk in a container.
- Boil leftover coconut milk. Add pandan leaves and salt, cook until boiling.
- Pour in the rice flour solution slowly while stirring thoroughly.
- Cook until it explodes while continuously stirring.
- Cook until cooked, remove. Don’t forget to take and throw away the pandan leaves.
- Serve marrow porridge drizzled with brown sugar sauce.
Making Sauce:
- Cook over low heat all the ingredients, until the sugar dissolves and thickens.
- Remove and cool, then strain. The sauce is ready to use.
Tips
Use fresh and pure coconut milk from coconuts for a delicious porridge.
Atsarina Luthfiyyah (Senior Editor)
Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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